Crunchy pickled vegetable salad

This cold, crisp and crunchy salad is a great make-ahead side that’s ready in 20 minutes.

6

15m

Note: + 5 mins standing time

0m

Ingredients

  • 1 medium fennel, finely shaved, fronds reserved
  • 1 medium zucchini, peeled into ribbons
  • 1 bunch radishes, thinly sliced
  • 1/2 cup (100g) drained Coles Bread & Butter Sliced Pickles (reserve 1/4 cup/60ml liquid from the jar)
  • 2 tbs lemon juice
  • 2 tsp Coles Wholegrain Mustard
  • 2 tbs extra virgin olive oil
  • 1/4 cup (50g) pepitas (pumpkin seeds), coarsely chopped

Method

STEP 1

Place the fennel, zucchini and radish in a large bowl. Whisk the reserved liquid from the pickles with lemon juice, mustard and oil in a small bowl. Season. 

STEP 2

Drizzle the fennel mixture with half the dressing and toss to combine. Set aside for 5 mins to soak. Drain.

STEP 3

Arrange the fennel mixture on a large serving platter with the sliced pickles. Sprinkle with the pepitas and reserved fennel fronds. Serve with the remaining dressing.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Soy-free
Wheat-free
Yeast-free
Vegan
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.